Bacon Salad Dressing is Best of Bacon Recipes if Learning How to Make Salad Dressing

Although a bacon salad dressing can be used on many salads and dishes, to me spinach salad is not complete without bacon dressing. If you are learning how to make salad dressing, the bacon and spinach makes a perfect combination; add a chopped boiled egg and a few slices of fresh tomato and you have a delicious spinach salad recipe.

A bacon salad dressing can be added to most other fresh greens, green beans, cabbage and potatoes. The following is my favorite for a spinach salad. I also include this recipe in my crowd size recipes when I am cooking for a crowd. It can be made ahead and kept warm and then it is quick and easy to add to a fresh bowl of spinach the last minute.

The following bacon salad dressing is also good served on vegetables. If you are learning how to make salad dressing you will find some are better serve freshly made and hot while others are better made in advance and refrigerated. This recipe should be made in advance.

HOT BACON DRESSING

(When cooking for a crowd, the measurement numbers are at the right in parenthesis for crowd size recipe. Yield about 16 cups)

• 8 Ounces cooked crumbled bacon (2 pounds)


• 2 Medium diced onions (4 cups diced onions)


• 4 Beaten egg yolks (16 egg yolks)


• 1 Teaspoon black pepper (3 teaspoons)


• ½ Teaspoon salt (1 teaspoon)


• 2 Tablespoons dry mustard (1/2 cup)


• 4 Tablespoons sugar (1 Cup)


• 4 Tablespoons vinegar (1 cup)


• 2 Tablespoons Worcestershire sauce (1/2 cup)


• 2 Tablespoons dill weed (1/2 cup)


• 1 Cup salad oil (4 cups)

Cook bacon until crisp, crumble and set aside.

Add the onions to the bacon drippings and sauté until tender.

Combine in a saucepan the onions, beaten egg yolks, salt , pepper, dry mustard, sugar, vinegar, Worcestershire sauce, dill and salad oil; Whisk until well blended.

When mixture has finished cooking, stir in the crumbled bacon and serve hot.

Store in refrigerator and reheat to serve.

BACON DRESSING

• 7 Slices chopped bacon


• 3 Cups water


• ¾ Cups vinegar


• 2 Tablespoons chicken bouillon


• 1 ½ Cups sugar


• ¼ Teaspoon salt


• ½ Teaspoon white pepper


• ½ Cup chopped onion


• ½ Cup flour

Cook bacon until crisp, remove from pan with slotted spoon and set aside.

Add onion to the drippings and sauté until tender; add flour and cook for 2 minutes to form a roux and remove from heat.

In a large saucepan, combine the water, vinegar, bouillon, sugar, salt and pepper; bring to a boil over medium heatStir roux into the water vinegar mixture and stir until smooth; stir in the bacon.

Serve on vegetables and potatoes. Store in refrigerator.

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